Anything and everything chocolate.

I do have a passion for chocolate at times.
I do all sorts of stuff with a bar of chocolate, from melting it and adding a nob of butter then icing sugar, to make a cake topping, to simply eating a whole bar.
Do you have any chocolate favourites?

This is one of mine.

 

my favorite chocolate is white chocolate

 

I love it too, but shoot! it makes me fatter than a cow! I can't eat just one piece... I eat the whole box. Or like 3 candy bars instead of only 1.

 

If you ever tried no added sugar chocolate, you will understand why I say, chocolate... yukkkkk!

 

Try this.
CHOCOLATE MOUSSE

6 ounces (170 gram) bitter-sweet chocolate
4 TBLSP unsalted butter. room temp
pinch of salt
1 TBLSP of brandy or light rum or strong coffee or orange flavored liqueur
4 large eggs . separated
2 TBLSP super-fine sugar
1/2 cup heavy whipping cream , plus extra for garnish if desired

1.) using a glass dish, melt chocolate in microwave for 2 minute on low temp

2.) Wisk butter into choc, 1 tblsp at a time, repeat until butter is used up.

3.) Add flavor of your choice: brandy, coffee etc

4.) add salt and stir until very well incorporated.

5.) Wisk in egg yolks one at a time, being sure to fully incorporate each time.

6.)Place a metal bowl over slightly simmering water and stir egg whites until warm (about 2 minutes)

7.) Remove pan from water and beat until soft peaks form. Raise mixer speed to high and slowly add sugar. Beat to stiff peaks.

8.) Lightly FOLD beaten egg whites into the chocolate. Gently FOLD remaining egg whites into the chocolate until fully incorporated.
Set aside.

9.) Whip heavy cream to soft peaks; gently FOLD whipped cream into the choc/egg white mixture.

10.) Spoon into tulip glasses.

11.) cover and chill at least 2 hours

12.) top with additional whipped cream if desired.

13.) serve cold

 

I know they are not entirely chocolate but I love these. I'll buy a bag of the minis and put them in the freezer. THey are delicious that way!

 

Do you think they're a little salty?

 

I have, it is SO bitter.

 

No, not at all.

 

One of these sounds good right now...



or some of these:

 

They look good.

 

It's a peppermint candy.

 

Yes I saw. lol

 

all chocolate is the best XD

 

Shakeaway chocolate milkshake

Ingredients
Serves: 4
46g Galaxy® chocolate
12g Milky Bar® chocolate
1 fun size bag Magic Stars® chocolate
1L vanilla ice cream
600ml (1 pint) milk

Method
Prep:10min › Cook:5min › Extra time:1hr chilling › Ready in:1hr15min
Turn the stove up to 170 C / Gas 3 and break up the Galaxy® bar and the Milky Bar® and add the Magic Stars® then put it in a pot then put the pot on the stove.
Whilst that is going put as much ice cream and milk into a bowl depending on how creamy you want it.
After 5 minutes of the chocolate melting add the chocolate to the milk and ice cream and stir until no bits are left.
Put it in the fridge for an hour then serve.

 

Wicked Chocolate Fudge Cake

For the Cake:
175 g Self-Raising Flour (6 oz)
30 Fine Dark Cocoa Powder x 25g (2 tbsp)
1 Bicarbonate of Soda S achet
150 g Caster Sugar (5 oz)
30 mlGolden Syrup (2 tbsp)
Medium Eggs x 2 Beaten
150 ml Sunflower Oil (5 oz)
150 ml Milk (¼ pint)
For the Icing:
75 g Unsalted Butter (3 oz)
175 g Icing Sugar (6 oz)
50 Fine Dark Cocoa Powder x 45g (3 tbsp)
about 30 ml Milk or warm water (2 tbsp)
Preparation
1
Wicked Chocolate Fudge Cake
Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.

2
Sieve the flour, Fine Dark Cocoa Powder and Bicarbonate of Soda into a bowl.

3
Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.

4
Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.

5
Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the Fine Dark Cocoa Powder in to the icing.

6
Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft.

7
Cover the sides and the top of the cake with more butter icing and use a palette knife to create swirls on top of the cake and to decorate.

 

Chocolate tools anyone? lol

 

A gift for your favorite handyman?

 

*drolls*